Among the American culinary habits that have been successfully introduced to Brazilian tables is barbecue. Easily available on supermarket shelves and fast-food sandwiches, the sauce does its best in American-style steakhouses.
The recipe, which is consumed in the south of America, does not have one step. Depending on the state or region, there are differences in the ingredients, the method of preparation and the strength of the taste – it is more or less acidic and more or less sweet.
In the program “Vai Ter Churras”, which is at the top of this article, the producer Bruno Salomão bet on a simple version with the addition of whiskey as a contrast.
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Start the recipe by heating a non-stick pan. Add olive oil and cook “full spices”, a mixture of vegetables and herbs that Bruno recommends to use in many daily recipes – see step by step by clicking here.
When golden, add two shots of whiskey. Carefully bring the flame close to the fire. Alcohol will catch fire.
Don’t be alarmed: a technique that is widely used in gastronomy to flavor food without letting the alcohol taste prevail, is called flambar.
As soon as the flame goes out, add glucose, vinegar, Worcestershire sauce, vegetables and peeled tomatoes. Then just mix and cook until reduced for 15 minutes. If desired, hit the blender or mixer to get a smooth barbecue.
Check out the exact proportions of the recipe by clicking on the image below:
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If you are not sure what to do with barbecue, know: the sauce goes very well with pork ribs.
Marinade for 12 hours with spices to your liking. Then place the meat with water on a baking sheet, cover with aluminum foil and bake until soft.
At 150 degrees it takes about 4 hours. Before serving, remove the foil and increase the temperature until the surface becomes golden. Brush the portion with barbecue sauce before serving.
Bruno’s suggestion is to make shimeji barbecue meat. For this, he uses many techniques. The first is blanching, which involves soaking the shimeji in boiling water for a minute or two. “This process closes the pores of the material and takes care of the texture.”
Next, you have to take a bath with the reversed water. This means taking the mushrooms immediately in a bowl of water and ice to stop the cooking process. The process takes 10 minutes. Just drain.
To prepare it on the grill or on the stove, Bruno uses the Maillard Reaction, which is responsible for the formation of the beautiful golden crust in the food. He smeared the metal plate with oil and prepared the mushrooms with the “root” on the ground. Sprinkle with salt and grill for five minutes on each side.
If it is locked, then cover with barbecue sauce, cut the mushrooms, cover and cook for 10 minutes on low heat or on the coldest part of the grill.
I love him. It was amazing. Barbecue is the foundation of our community, meat or not.”
Linked to “Vai Ter Churras”
Check out the programs “Vai Ter Churras”, the series with the greatest reach We, lifestyle editor at UOL. There are five seasons of ace Bruno Salomão teaching basic barbecue concepts and many delicious recipes with fun. Check it out on Nossa’s website, on UOL Play or on Nossa’s YouTube (subscribe and receive updates).